1Heat 1 Tbsp. vegetable oil in a large skillet over high heat.
2Heat 1 Tbsp. vegetable oil in a large skillet over high heat.
3Heat 1 Tbsp. vegetable oil in a large skillet over high heat.
4Cook 1 lb. ground beef chuck (20% fat), breaking it up with a wooden spoon, until browned but not completely cooked through, for 5–7 minutes.
5Cook 1 lb. ground beef chuck (20% fat), breaking it up with a wooden spoon, until browned but not completely cooked through, for 5–7 minutes.
6Cook 1 lb. ground beef chuck (20% fat), breaking it up with a wooden spoon, until browned but not completely cooked through, for 5–7 minutes.
7Transfer the beef to a medium bowl with a slotted spoon.
8Transfer the beef to a medium bowl with a slotted spoon.
9Transfer the beef to a medium bowl with a slotted spoon.
10Reduce heat to medium and add the remaining 1 Tbsp. vegetable oil to the skillet.
11Reduce heat to medium and add the remaining 1 Tbsp. vegetable oil to the skillet.
12Reduce heat to medium and add the remaining 1 Tbsp. vegetable oil to the skillet.
13Cook ½ medium onion, finely chopped, 2 plum tomatoes, cored and chopped, 1 medium poblano chile, seeds removed and finely chopped, 3 finely grated garlic cloves, 1 tsp. ground cumin, ½ tsp. freshly ground black pepper, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, stirring until tender but not browned, about 5 minutes.
14Cook ½ medium onion, finely chopped, 2 plum tomatoes, cored and chopped, 1 medium poblano chile, seeds removed and finely chopped, 3 finely grated garlic cloves, 1 tsp. ground cumin, ½ tsp. freshly ground black pepper, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, stirring until tender but not browned, about 5 minutes.
15Cook ½ medium onion, finely chopped, 2 plum tomatoes, cored and chopped, 1 medium poblano chile, seeds removed and finely chopped, 3 finely grated garlic cloves, 1 tsp. ground cumin, ½ tsp. freshly ground black pepper, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, stirring until tender but not browned, about 5 minutes.
16Return the beef along with any juices to the pan.
17Return the beef along with any juices to the pan.
18Return the beef along with any juices to the pan.
19Add 1 medium Yukon Gold potato, peeled and chopped, and 2 cups chicken stock or low-sodium chicken broth.
20Add 1 medium Yukon Gold potato, peeled and chopped, and 2 cups chicken stock or low-sodium chicken broth.
21Add 1 medium Yukon Gold potato, peeled and chopped, and 2 cups chicken stock or low-sodium chicken broth.
22Bring to a simmer and cook, stirring and scraping up browned bits, until the potato is tender and the beef is cooked through, for 20–25 minutes.
23Bring to a simmer and cook, stirring and scraping up browned bits, until the potato is tender and the beef is cooked through, for 20–25 minutes.
24Bring to a simmer and cook, stirring and scraping up browned bits, until the potato is tender and the beef is cooked through, for 20–25 minutes.
25Season with more salt if needed.
26Season with more salt if needed.
27Season with more salt if needed.
28Mix in ¼ cup chopped cilantro just before serving.
29Mix in ¼ cup chopped cilantro just before serving.
30Mix in ¼ cup chopped cilantro just before serving.
31To make ahead, prepare picadillo (without cilantro) up to 3 months in advance, transfer to an airtight container, and freeze.
32To make ahead, prepare picadillo (without cilantro) up to 3 months in advance, transfer to an airtight container, and freeze.
33To make ahead, prepare picadillo (without cilantro) up to 3 months in advance, transfer to an airtight container, and freeze.
Ingredients
2 Tbsp. vegetable oil, divided
2 Tbsp. vegetable oil, divided
2 Tbsp. vegetable oil, divided
1 lb. ground beef chuck (20% fat)
1 lb. ground beef chuck (20% fat)
1 lb. ground beef chuck (20% fat)
0.5 medium onion, finely chopped
0.5 medium onion, finely chopped
0.5 medium onion, finely chopped
2 plum tomatoes, cored, chopped
2 plum tomatoes, cored, chopped
2 plum tomatoes, cored, chopped
1 medium poblano chile, seeds removed, finely chopped
1 medium poblano chile, seeds removed, finely chopped
1 medium poblano chile, seeds removed, finely chopped
3 garlic cloves, finely grated
3 garlic cloves, finely grated
3 garlic cloves, finely grated
1 tsp. ground cumin
1 tsp. ground cumin
1 tsp. ground cumin
0.5 tsp. freshly ground black pepper
0.5 tsp. freshly ground black pepper
0.5 tsp. freshly ground black pepper
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
1 medium Yukon Gold potato, peeled, chopped
1 medium Yukon Gold potato, peeled, chopped
1 medium Yukon Gold potato, peeled, chopped
2 cups chicken stock or low-sodium chicken broth
2 cups chicken stock or low-sodium chicken broth
2 cups chicken stock or low-sodium chicken broth
0.25 cup chopped cilantro
0.25 cup chopped cilantro
0.25 cup chopped cilantro
Equipment
large skilletwooden spoonslotted spoonmedium bowl
Tips
Picadillo can be customized with oregano, coriander, paprika, jalapeño, serrano chiles, red bell peppers, olive oil, bacon fat, ground turkey, or black beans.
Leftover picadillo makes an excellent breakfast wrapped in a warm tortilla with scrambled egg.